Are you looking for a delicious and easy way to add some excitement to your meals? Look no further than the world of vegetarian rolls! From sushi to samosas, and from spring rolls to cannelloni, there’s a wide variety of options to suit every taste. Whether you’re a busy professional looking for a quick lunch or a foodie seeking inspiration for your next dinner party, these 20 delicious vegetarian roll recipes are sure to please.
In this article, we’ll take you on a culinary journey around the world, exploring different cultures and cuisines through their unique takes on the humble roll. From Asian-inspired sushi and spring rolls to Mediterranean-styled wraps and samosas, we’ve got you covered with a diverse array of flavors and textures. So grab your apron and get ready to roll!
Avocado and Cucumber Sushi Rolls
Experience the coolness of summer with this unique sushi roll recipe that combines creamy avocado, crunchy cucumber, and savory rice. Perfect for a light and refreshing meal or snack.
Ingredients:
– 1 ripe avocado, sliced
– 2 medium cucumbers, peeled and thinly sliced
– 1 cup cooked Japanese short-grain rice (preferably Japanese-style sushi rice)
– 1/4 teaspoon sesame oil
– Salt to taste
– Nori seaweed sheets (about 6-8 sheets)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut a nori sheet in half and place it on a flat surface.
3. Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
4. Place an avocado slice and a cucumber slice in the middle of the rice.
5. Roll the sushi using your fingers or a bamboo sushi mat, applying gentle pressure to form a compact roll.
6. Repeat with remaining ingredients and serve immediately.
Cooking Time: None (preparation time: 15-20 minutes)
Spicy Tofu Spring Rolls
These crispy and flavorful spring rolls are filled with spicy tofu, vegetables, and herbs, perfect as an appetizer or snack.
Ingredients:
– 1 package of spring roll wrappers (usually found in the Asian food section)
– 1/2 cup firm tofu, drained and crumbled
– 1/4 cup chopped scallions
– 1/4 cup grated carrots
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1-2 teaspoons sriracha sauce (depending on desired level of spiciness)
– Salt and pepper to taste
Instructions:
1. In a medium bowl, mix together tofu, scallions, carrots, cilantro, soy sauce, rice vinegar, sesame oil, and sriracha sauce.
2. Lay a spring roll wrapper flat on a surface. Place about 1/4 cup of the tofu mixture in the center of the wrapper.
3. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
4. Repeat with remaining wrappers and filling.
5. Serve immediately or store in an airtight container for up to 2 days.
Cooking Time: 10-15 minutes
Sweet Potato and Black Bean Taquitos
Sweet Potato and Black Bean Taquitos Recipe
Get ready to crunch on a flavorful and nutritious snack! These sweet potato and black bean taquitos are packed with protein, fiber, and delicious spices.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together mashed sweet potatoes, black beans, cilantro, lime juice, cumin, smoked paprika, salt, and pepper.
3. Lay a tortilla flat and place about 1/4 cup of the sweet potato mixture in the center.
4. Fold the bottom half up over the filling, then fold in the sides and roll into a tight taquito shape.
5. Repeat with remaining ingredients.
6. Fry the taquitos in hot oil until crispy, about 2-3 minutes per side. Drain on paper towels.
7. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Rainbow Veggie Rice Paper Rolls
Transform your snack time with vibrant, flavorful, and healthy Rainbow Veggie Rice Paper Rolls! These bite-sized rolls are perfect for a quick pick-me-up or as a fun addition to any meal.
Ingredients:
• 1 cup cooked white rice
• 1/2 cup mixed veggies (carrots, bell peppers, zucchini, etc.)
• 1/4 cup chopped scallions
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Rice paper wrappers (about 12-15 sheets)
• Optional: avocado slices or hummus for dipping
Instructions:
1. Cook rice according to package instructions. Allow it to cool.
2. In a bowl, combine mixed veggies, scallions, sesame oil, soy sauce, salt, and pepper. Mix well.
3. Lay a rice paper wrapper flat on a surface. Place about 1/4 cup of the veggie mixture in the center of the wrapper.
4. Add a small amount of cooked rice on top of the veggie mixture.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up tightly. Repeat with remaining ingredients.
6. Serve immediately, or store in an airtight container for up to 2 days.
Cooking Time: Approximately 10-15 minutes (prep time: about 5 minutes)
Spinach and Ricotta Stuffed Cannelloni
This classic Italian dish is a staple of comfort food. Tender cannelloni tubes filled with a creamy spinach and ricotta mixture, baked to perfection in a rich tomato sauce.
Ingredients:
– 12-16 cannelloni tubes
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Tomato sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Mix well to combine.
3. Stuff each cannelloni tube with the spinach-ricotta mixture, placing seam-side down on a baking sheet lined with parchment paper.
4. Pour tomato sauce over the stuffed tubes.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
6. Sprinkle with chopped parsley (if using) and serve hot.
Cooking Time: 25-30 minutes
Mediterranean Zucchini Roll-Ups
Mediterranean Zucchini Roll-Ups: A flavorful and healthy twist on traditional zucchini boats!
Ingredients:
– 4 medium zucchinis
– 1/2 cup hummus
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together hummus, feta cheese, parsley, lemon juice, salt, and pepper.
4. Stuff each zucchini shell with the mixture, dividing it evenly among the four shells.
5. Drizzle olive oil over the stuffed zucchinis and place them on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until tender.
Cooking Time: 20-25 minutes
Thai Peanut Tofu Lettuce Wraps
A flavorful and refreshing twist on traditional wraps, these Thai-inspired creations combine the creaminess of peanut sauce with the crunch of crispy lettuce.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes (optional)
– 4-6 large lettuce leaves
– Sliced cucumbers, carrots, and bell peppers for garnish (optional)
Instructions:
1. In a blender or food processor, combine peanut butter, soy sauce, lime juice, honey, and red pepper flakes (if using). Blend until smooth.
2. Heat a non-stick skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 3-4 minutes per side.
3. Assemble the wraps by placing cooked tofu onto a lettuce leaf, then drizzle with peanut sauce. Garnish with sliced vegetables if desired.
4. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Carrot and Cabbage Kimchi Rolls
Elevate your snack game with these crispy kimchi rolls filled with a vibrant blend of sautéed carrots and cabbage. Perfect for a quick bite or as an addition to your favorite Korean-inspired dish.
Ingredients:
– 1 large head of cabbage, finely chopped
– 2 medium-sized carrots, peeled and grated
– 2 cloves of garlic, minced
– 1/4 cup kimchi, chopped (store-bought or homemade)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 package of round wonton wrappers (about 20-24 wrappers)
– Salt to taste
Instructions:
1. Preheat a large skillet or wok over medium-high heat.
2. Add sesame oil, garlic, and chopped carrots. Cook until the carrots are tender, about 3-4 minutes.
3. Add chopped cabbage and cook until wilted, about 2-3 minutes.
4. Stir in kimchi and soy sauce. Season with salt to taste.
5. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the carrot-cabbage mixture in the center.
6. Fold the wrapper into a triangle by bringing two opposite corners together, then press the edges to seal.
7. Repeat with remaining wrappers and filling.
8. Cook kimchi rolls in batches in a large skillet or wok over medium-high heat for about 2-3 minutes on each side, until crispy and golden.
Cooking Time: About 15-20 minutes total.
Portobello Mushroom and Hummus Wraps
Elevate your snack game with these flavorful wraps, packed with earthy portobello mushrooms and creamy hummus. Perfect for a quick lunch or post-workout fuel.
Ingredients:
– 4 Portobello mushroom caps
– 1/2 cup hummus
– 4 whole wheat tortilla wraps
– 1/4 cup shredded red cabbage (optional)
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and slightly charred.
3. Meanwhile, spread a tablespoon of hummus on each tortilla wrap.
4. Slice the grilled mushrooms into thin strips and add to the wraps.
5. Top with shredded red cabbage (if using) and fold the wraps in half.
Cooking Time: 10-12 minutes
Quinoa and Kale Stuffed Grape Leaves
Experience the flavors of the Mediterranean with this healthy and delicious twist on traditional dolmas.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale, chopped
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon lemon zest
– Salt and pepper to taste
– 20-25 grape leaves, fresh or jarred
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine quinoa, kale, feta cheese (if using), parsley, lemon zest, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface, with the stem end facing you. Place about 1 tablespoon of the quinoa-kale mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining ingredients.
5. Place stuffed grape leaves seam-side down in a baking dish. Cover with aluminum foil and bake for 25-30 minutes or until grape leaves are tender.
6. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Roasted Bell Pepper and Goat Cheese Pinwheels
These flavorful pinwheels are perfect for a quick snack or as an appetizer for your next gathering. With the sweetness of roasted bell peppers and the tanginess of goat cheese, you’ll be hooked!
Ingredients:
– 1 large red bell pepper
– 1/4 cup goat cheese (chèvre), crumbled
– 1 tablespoon olive oil
– 1 teaspoon balsamic glaze
– 1 package puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the bell pepper for 30-40 minutes, or until charred and blistered.
2. Remove the skin, seeds, and membranes from the roasted bell pepper. Slice into strips.
3. Roll out puff pastry to a large rectangle. Spread goat cheese evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Arrange the roasted bell pepper strips on top of the goat cheese.
5. Fold the edges of the pastry up over the filling, then roll into pinwheels. Place seam-side down on a baking sheet lined with parchment paper.
6. Brush with olive oil and drizzle with balsamic glaze. Bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Lentil and Spinach Filo Rolls
These tender and crispy filo rolls are packed with the goodness of lentils, spinach, and aromatic spices. Perfect for a quick snack or as a side dish for your favorite meals.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup fresh spinach leaves, chopped
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 package filo dough (usually found in the freezer section)
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked lentils, chopped spinach, onion, garlic, cumin, paprika, salt, and pepper.
3. Unroll filo dough and cut into desired sizes.
4. Place a tablespoon of the lentil mixture onto one end of each filo strip.
5. Fold the ends over the filling, then roll up to form a neat cylinder.
6. Brush tops with olive oil and place on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Eggplant and Basil Involtini
A classic Italian-inspired dish, these eggplant and basil involtini are a flavorful and elegant twist on traditional stuffed vegetables.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup fresh basil leaves, chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine chopped basil, ricotta cheese, and Parmesan cheese. Season with salt and pepper.
3. Place an eggplant slice on a flat surface. Spread about 1 tablespoon of the basil-ricotta mixture onto one half of the eggplant.
4. Fold the other half of the eggplant over the filling to form a triangle or a roll shape. Repeat with remaining eggplant slices.
5. Place involtini on a baking sheet lined with parchment paper, seam-side down. Drizzle with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until eggplant is tender.
Chickpea and Avocado Collard Wraps
Transform your lunch routine with these nutritious and flavorful collard wraps, packed with the creaminess of avocado and the earthy goodness of chickpeas. Perfect for a quick and healthy meal or snack.
Ingredients:
– 1 bunch collard greens, stems removed
– 1 can chickpeas (drained and rinsed)
– 2 ripe avocados, mashed
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Wash the collard greens and blanch them in boiling water for 30 seconds.
3. Shock the greens in an ice bath, then pat dry with a paper towel.
4. Spread about 1 tablespoon of mashed avocado on each collard leaf.
5. Top with chickpeas, cilantro, and a squeeze of lime juice.
6. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Curried Potato and Pea Samosas
A flavorful twist on the classic Indian snack, these curried potato and pea samosas are perfect for a quick lunch or as an appetizer for your next gathering. Crispy on the outside and savory on the inside, they’re sure to please!
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 large potato, peeled and diced
– 1 cup fresh peas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– Salt to taste
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Mix together flour and salt.
2. Gradually add ghee or oil and lukewarm water to form a dough.
3. Divide the dough into small portions.
4. Roll out each portion into a thin circle.
5. Place 1-2 teaspoons of filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or a cone shape.
7. Seal the edges by pressing with a fork.
8. Fry samosas in hot oil until golden brown (3-4 minutes).
9. Drain on paper towels and serve warm.
Cooking Time: 15-20 minutes
Beetroot and Feta Phyllo Rolls
These crispy phyllo rolls are filled with the sweetness of beetroot and the tanginess of feta cheese, making them a perfect appetizer or snack.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 2 medium beetroot, peeled and cooked
– 250g crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 egg, beaten (for brushing phyllo)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a bowl, mix cooked beetroot, feta cheese, and parsley.
3. Unroll the phyllo dough and cut it into 4 equal pieces.
4. Place a spoonful of the beetroot-feta mixture onto the center of each piece, leaving a 1-inch border around the edges.
5. Brush the edges with beaten egg and fold the phyllo over the filling to form a triangle or roll shape.
6. Brush the tops with more egg and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Mexican Black Bean and Corn Taquitos
These crispy taquitos are filled with a flavorful blend of black beans, corn, and spices, making them a delicious and satisfying snack or meal. Perfect for game day gatherings or family dinners.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup shredded Monterey Jack cheese (divided)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine black beans, corn kernels, and 1/4 cup of the cheese. Mix well.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1 tablespoon of the bean and corn mixture onto the center of each tortilla.
5. Sprinkle with remaining cheese and fold tortillas into triangles, sealing edges with a fork.
6. Place taquitos on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
7. Bake for 12-15 minutes or until crispy and golden brown.
Cooking Time: 12-15 minutes
Greek Salad Stuffed Pita Rolls
Elevate your snack game with these flavorful and easy-to-make Greek Salad Stuffed Pita Rolls. Perfect for a quick lunch or as an appetizer for your next gathering.
Ingredients:
– 4-6 pita breads
– 1 cup Greek salad mix (tomatoes, cucumbers, red onions, feta cheese, olives)
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
– Optional: crumbled feta cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut each pita bread into a log shape, about 3-4 inches long.
3. In a bowl, mix together Greek salad mix, olive oil, and lemon juice.
4. Stuff each pita log with the Greek salad mixture, leaving a small border at the top.
5. Place the stuffed pitas on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes or until crispy and slightly golden.
7. Serve warm, topped with crumbled feta cheese if desired.
Cooking Time: 10-12 minutes
Baked Falafel and Tahini Wraps
This recipe combines the crispy, flavorful goodness of baked falafel with the creamy richness of tahini sauce, all wrapped up in a soft pita bread. Perfect for a quick and satisfying snack or meal.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup breadcrumbs
– 1/4 cup chopped parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 pita breads
– Tahini sauce (store-bought or homemade)
– Lettuce, tomato, and pickled turnips for toppings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chickpeas, breadcrumbs, parsley, garlic, lemon juice, cumin, salt, and pepper.
3. Using your hands or a spoon, shape the mixture into small patties.
4. Place the falafel on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.
5. Warm pita breads by wrapping them in foil and heating them in the oven for 2-3 minutes.
6. Assemble wraps by spreading tahini sauce on a warmed pita, adding a few falafel patties, and topping with lettuce, tomato, and pickled turnips (if using).
Cooking Time: 25-30 minutes
Pesto and Sundried Tomato Tortilla Roll-Ups
Elevate your snack game with these flavorful and visually appealing roll-ups, perfect for a quick lunch or dinner. This recipe combines the rich flavors of pesto and sundried tomatoes in a crispy tortilla wrap.
Ingredients:
– 8-10 large flour tortillas
– 1/2 cup pesto sauce
– 1/4 cup sundried tomatoes, chopped
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together pesto and chopped sundried tomatoes.
3. Lay out a tortilla and brush with olive oil.
4. Spread about 1-2 tablespoons of the pesto-sundried tomato mixture down the center of the tortilla, leaving a 1-inch border on each side.
5. Sprinkle shredded mozzarella cheese over the filling.
6. Roll up the tortilla tightly and place seam-side down on a baking sheet.
7. Repeat with remaining ingredients.
8. Bake for 10-12 minutes or until cheese is melted and tortillas are crispy.
Cooking Time: 10-12 minutes
Summary
Discover 20 mouth-watering vegetarian roll recipes to suit every occasion! From sushi rolls filled with avocado and cucumber, to spicy tofu spring rolls, sweet potato and black bean taquitos, and Mediterranean zucchini roll-ups. These innovative creations showcase a variety of flavors and textures, from Thai peanut tofu lettuce wraps to carrot and cabbage kimchi rolls. Whether you’re looking for a quick snack or an impressive dish for a party, this collection has something for everyone. Get ready to roll up your sleeves and get cooking!
